How to Cook Saka-saka, a Congolese Cuisine by Patricia Okoumou, Our Live Lady Liberty: 7 servings.

1) pour cassava leaves onto a deep pot in medium heat with water slightly passed the top of the cassava leaves.
2) add salt (a teaspoon)
3) bring cassava leaves onto a broil for three-four hours.
4)  gently stir to add the following ingredients: – sliced whole red onions  in disks or shopped – sliced 2-3 whole garlic cloves in tiny disks –  cut a bundle of scallions (green onions) – chopped four green peppers,  if desired (optional). – maintain a small amount of water onto pot  throughout – 3-4 red chilli pepper (piment)

5) add black pepper and paprika (optional) (do not blend any of these ingredients – preserve flavors)

6)  taste Saka-saka for salt – sprinkle Stock Cube Maggi in proportion with  the salt taste. – stir slowly for a long time (cassava absorbs anything  added)

7) bring water onto a broil on a different pot – pour the  hot water onto a bowl of smoked fish for a wash (choose smoked fish  that has chunks of meat, less bones) – once water cools down, add fish  onto the cassava mix

8) allow water to dry onto the pot (cassava mix)

9)  cautiously pour palm oil onto a skillet at room temperature. – in  medium heat, allow the palm oil to feel the heat. – smoke is fine, but  not fire (do not cover skillet). – extreme caution required (handle with  care). – The oil will bubble a bit and darken in color.

10)  After the cassava leaves have lost their chlorophyll texture, (not  denatured) and the water has dried, pour palm oil onto the mix (do not  pour mix onto the oil). * add peanut butter as an option by separately  melting it onto hot water and then pouring it onto saka-saka. * serve  with either manioc, foufou, plantains and/or brown rice.

Benefits  of cassava leaves: protein, carbs (similar to beans and soy beans),  fiber, vitamins (similar to carrots), vitamin C, B vitamins, beta  carotene, potassium, phosphorus, calcium, iron, copper, magnesium and  manganese.

Bon appΓ©titπŸ‘πŸΏ! 

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